4 Cups self-raising flour
1 tsp salt
1 1/2 - 1 3/4 cup milk
30g butter, melted
Method
1. Preheat oven to 210C (190Gas). Sift flours and salt into bowl and makes a well in the centre of the flour.
2. Combine milk and butter and pour 1 1/2 C up liquid onto the flour. Using a knife, mix quickly and lightly in a cutting motion. Add remaining if the mixture is too dry. The mixture will leave the side of the bowl and form a rough, slightly sticky ball.
3. Turn out onto a lightly floured surface; knead 1 minute until dough forms a soft, smooth 18-cm ball. Place on a silpat lined tray and flatten slightly. With a sharp knife, cut 2 slits 2 cm deep across dough to form a cross. Brush top with extra milk and sprinkle with a little extra wholemeal flour.
4. Bake 15 minutes, then reduce temperature to 180C and cook for a further 20-25 minutes or until the damper is golden brown and cooked. The base will sound hollow when tapped. Cool on a wire rack.
5. To serve, slice or pull apart and butter. Spread with jam if desired.
NOTE: Best eaten on day of baking.
Use all white flour for a lighter damper or 2 C wholemeal 2 C white flour for lighter. Or any combination.
